Abstract

Biotechnological production of Chebulinic acid from Terminalia chebula species by baker’s yeast (Saccharomyces cerevisiae)

Author(s): D.V.Surya Prakash, Sree Satya Nandam, Meena Vangalapati

Chebulinic acid is the main compound in the Terminalia chebula species. The present study was designed for increasing the production of Chebulinic acid at commercial level and an attempt has been made to optimize the physico-chemical parameters required for obtaining the highest production of Chebulinic acid usingBaker’s yeast (Saccharomyces cerevisiae). From the fermentation process, the incubation period, pH, biomass concentration, partition coefficient for the aqueous extract were 142 hr, 4.2, 0.3281 gm/ml, 1.70. Similarly for the 50%(v/v) ethanolic extract were 192 hr, 4.3, 0.3926 gm/ml, 3.83 and for the hexane extractwere 264 hr, 4.3, 0.3671 gm/ml, 2.30. It was concluded that 50%(v/v) ethanolic extract shows best results for the highest Chebulinic acid production and found to be 8.6mg/ml. Similarly the concentrationwas 4.2mg/ml fromthe aqueous extract and the concentration was 7.5 mg/ml fromhexane extract.


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